Chickpea curry for meat-free Monday

Looking for a quick and simple recipe that’s full of flavour? This chickpea curry from Cook Chill Chat’s budget-friendly cookbook Connecting Over Food makes a great weekday meal for the whole family.

Serves 5 people.

Ingredients

• 1 cup brown rice (uncooked)
• 2 onions
• 3 cups mixed vegetables (frozen, raw or cooked) e.g peas, zucchini, cauliflower, broccoli
• 1 x 400g can of chickpeas
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 1 x 400g can of tomatoes
• 1 cup reduced salt stock
• ½ cup reduced fat yoghurt (optional)]
• 2 tbsp fresh or dried herbs (optional)

Method

1. Cook rice according to the instructions on the package, unless using leftover cooked rice. Leftover cooked rice can be reheated in the microwave 5 minutes before serving.
2. Slice onion, chop vegetables into bite-sized pieces and (optional) finely chop herbs.
3. Drain and rinse chickpeas.
4. Heat oil on a large saucepan over medium heat. Cook the onion, stirring for 3 minutes or until brown. Stir in curry powder and cook for a further 1 minute.
5. Add in tomatoes and stock and let it simmer for 5 minutes.
6. Sir in chickpeas, vegetables and (optional) herbs. Cook for a further 10 minutes.
7. Serve curry with rice and (optional) yoghurt.

Notes

• Freezer-friendly so you can make a big batch and save some for later.
• Many curry powders contain added salt. Look for a "no added salt" option when shopping.
• Serve and enjoy with a side of salad for extra goodness.

Equipment needed

• Stove top
• Cooking pot x 2
• Measuring Jug + Spoons
• Knife
• Strainer

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Cook Chill Chat is an 8-week community cooking program run by Healthy Cities Illawarra to increase social connections, happiness and good health. It brings people together to cook, share a meal and connect with local services.